Ingredients

• 1 1/2 c (for blender) or 1 c. (for whisk) olive (not virgin) oil - or canola oil
• 1 tsp. salt
• 2 tsp. (or to taste) apple cider vinegars , white wine vinegar, or lemon juice
• 1 pasteurized eggs - plus 1 yolk for blender method
• 1 tsp. prepared mustard
• 2 tsp. (or to taste) apple cider vinegars , white wine vinegar, or lemon juice
• 1 tsp. prepared mustard
• 1 tsp. salt
• 1 1/2 c (for blender) or 1 c. (for whisk) olive (not virgin) oil - or canola oil
• 1 pasteurized eggs - plus 1 yolk for blender method

Directions

1. In the blender or food processor, mix 1 egg and 1 yolk with the mustard and salt.

2. With the blender or processor running, slowly add 1 1/2 c. oil in a thin, steady stream. (In the food processor, leave the insert in the feed tube and let the oil drip through the hole in the insert.)

3. Add the vinegar.

4. Store in the coldest part of your refrigerator (the bottom and back) for up to two weeks.

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